skip to main content

Existing Customer?

Are you an existing customer? Log in to see pricing & checkout, or request access to an online account.

New Customer?

New customers can apply for an account with us, or if you are just looking to request a quote, click contiue browsing below.

Ingredients

10kg
Adding to quote
100g
Adding to quote
200g
Adding to quote
150g
Salt
5.5l
Water

Method

Kneading: Knead all ingredients into a smooth and well developed dough

Dough temperature: Approx. 27°C

Scale: Dough pieces approx. 900 grams and rounding

Dough proof: Approx. 45 minutes

Moulding: Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets

Final proof: Approx. 60 minutes

Decorating: Just before baking sprinkle with rye flour and incise as desired

Baking: Approx. 35 minutes at 235°C, with steam

Related Products

Loading...
Adding to quote
Loading...
Adding to quote
Loading...
Adding to quote
Default placeholder image
Loading...
Adding to quote